Mechanical deboning

If this model is selected, one must then decide what variables to use for the ordinate and the abscissa. The parameters must be dose-sensitive, free of confounding variables, easily determined and preferably linear. We have evaluated this approach for estimating the bioavailability of calcium in mechanically deboned meat products (11). Typically, correlations between various bone parameters and dietary calcium are very high (r = 0.943 to 0.999). This is consistent with what others have found for similar parameters (46,47). These correlations are also similar to the those (r = 0.947 to 0.982) between the amount of calcium consumed and calcium retained (11) a good index procedure. 

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... 

Lebovics, V.K. Farkas, J. Andrassy, E. Meszaros, L. Lugasi, A. Gaal, O. Reduction of Cholesterol and Lipid Oxidation in Radiation Decontaminated Mechanically Deboned Turkey Meat, Poster presented at the 48th ICoMST, Rome, 25-30 August 2002. 

Moerck, K.E. and Ball, H.R. Jr. 1974. Lipid autoxi-dation in mechanically deboned chicken meat. J. Food Sci. 39 876-879. 

The composition of improved canned meat with curative and prophylactic properties is given in this patent. It contains poultry meat (mechanically deboned), beef liver, semifat pig meat, powder of Jerusalem artichoke, soybean isolate, linseed oil, Caroline, vitamin E, and water at determined ratios. 

A frozen SPI filament product, with fiber-like texture, was sold in the United States for improving textural characteristics of fabricated foods, including structuring mechanically deboned meat and poultry. The manufacturer s specifications for the product include >93% protein (N x 6.25, mfb), <0.2% crude fiber, 65% moisture, 0.9% ash, and <0.1% fat. 

Bound residues of tetracyclines may occur in bones of slaughtered animals for months after treatment. Theoretically, these could reach the food chain via contaminated (mechanically deboned) meat or meat and bonemeal. The accumulation of tetracyclines in tissues is illustrated by the findings of Toutain and Raynaud for oxytetracycline in calves (Table 2.8). Concentrations of oxytetracycline were relatively high in liver and kidney compared to the extrapolated zero-time concentration for serum (4.2 mg/1). The time required for residues to deplete to 0.1 mg/1 in serum was 143 hr, considerably shorter than the time required for residues to deplete to 0.1 mg/kg in liver and kidney, but similar to the depletion time for muscle. The data nicely illustrate the importance of tissue elimination half-life in determining decrease to the 0.1 mg/kg concentration despite an almost three-fold higher initial concentration... 

Mielnik, M., Aaby, K. and Skrede, G. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 65, 1147-1155 (2003). 

Recovery of this meat would therefore impart a considerable saving to the meat industry, as well as providing a relatively cheap meat ingredient for product manufacture. A variety of methods have been employed to recover the meat adhering to bones. Mechanical deboning is carried out in the poultry industry. In the red meat industry, however, the size and shape of the bones restricts the use of these techniques. 

Surimi is the Japanese term for an intermediate food product prepared by washing mechanically deboned fish mince (Okada, 1985). The process removes water-soluble proteins, enzymes, blood and metal ions. The removal of these nutrients for microbial growth leads to its greater stability (Green and Lanier, 1985). A representation of the process is shown in Figure 2.1. Surimi is an off-white, odourless material with a bland flavour. The proteins myosin and actin are the major components and these salt-soluble fish proteins have the ability to form a strong, highly elastic gel at relatively low temperatures c, 40°C) (Niwa, 1985). After preparation it is mixed with cryoprotectants and then frozen. 

The preparation of hydrolysates from a variety of meat sources has been considered, including bovine lung and bovine rumen (Webster et al., 1982) and mechanically deboned poultry (Smith and Brekke, 1985). Of the enzymes investigated, pepsin, papain and neutrase appear to be the most useful. 

Field (1976) Mechanically-deboned red meat. Food Technology 30(9), 38-48. 

Jensen, B.D. (1989) Improving the texture in mechanically deboned meat products. In Proc. Food Ingredients Europe, Expoconsult Maarssen, The Netherlands, pp. 234-235. 

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